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Spiced pear and ginger mulling syrup recipe

Spiced pear and ginger mulling syrup recipe

54 ratings

A satisfying homemade syrup that's perfect as a gift this festive season. So simple to make, simply infuse the blitzed pears with the other ingredients overnight and bottle up in sterilised bottles See method

  • Makes 1.2ltrs
  • Takes 15 mins plus overnight infusing
  • 17 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 2 x 410g tins pear quarters or halves in juice
  • 1 cinnamon stick​
  • 5 black peppercorns
  • 1 star anise
  • 3 cloves
  • 5cm fresh ginger, sliced
  • 2 balls of stem ginger, roughly chopped, plus 4 tbsp syrup
  • 1 lemon, zest pared
  • 250g caster sugar
If you don't have any pears, try using apples

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    5g 5%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 4.5g Protein 0g Fibre 0.1g


  1. Empty the pears and their juice into a large saucepan and blitz with a stick blender. Stir in the dried spices, fresh and stem ginger and syrup, and 500ml water. Bring to the boil, then remove from the heat. Pare a lemon and add the zest to the pan, cover and set aside at room temperature to cool and infuse for at least 6 hrs or overnight.
  2. Strain everything through a fine sieve into a clean pan. Add the sugar and bring to a simmer over a low-medium heat, stirring, until the sugar has dissolved. Pour the syrup into sterilised* gifting bottles; leave to cool. Will keep for up to 3 months in a cool, dark place and use within 2 weeks once opened.

To use: Heat 400ml syrup with 750ml cider, red or white wine for a winter warmer, or top up with fizzy water or bubbly.

*To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil rubber seals for 10 mins, then leave to dry.

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